The big brown ones are molasses cookies. The little spotty ones are what I call ecopalooza cookies. And here are the recipes!
(This recipe was taken and modified from www.earthmothers.ca . The cookies in the photo have chocolate chips, walnuts, cinnamon, and shredded coconut. I call them ecopalooza cookies because Ecopalooza is where I first tried them. And it's easier to say "would you like an ecopalooza cookie?" than it is to say "would you like a banana oatmeal chocolate chip coconut walnut cookie?")
1 cup sugar (Brown, white, whatever. You don't have to use a full cup)
1/3 cup vegan margarine
1 tsp pure vanilla
In a seperate bowl, mix together:
1 1/2 cup flour (brown rice flour or whichever you prefer)
1 cup Oats
1 cup nuts, seeds, shredded coconut, raisins, chocolate chips, whatever.
1/2 tsp baking soda
1/2 tsp salt (optional)
a dash of Cinnamonn (optional, though in my opinion, essential)
Combine wet & dry then bake for 10 minutes at 350 degrees.
Jumbo Molasses Cookies
Modified slightly from the recipe in Betty Crocker's cookbook.
1 cup sugar
1/2 cup shortening
1 cup dark molasses (i didn't have a full cup so I added a bit of dark corn syrup too)
1/2 cup water
4 cups all purpose or whole wheat flour (If using self-rising flour, omit salt and baking soda)
1 1/2 tsp salt
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp allspice
The Betty Crocker Instructions: Mix 1 cup sugar and the shortening. Mix in remaining ingredients except extra sugar. Cover and refrigerate at least three hours. (It is not neccessary to refrigerate whole-wheat dough.)
Heat oven to 375 degrees. Roll dough 1/4 inch thick on well floured cloth-covered board; cut into three inch circles. Sprinkle with sugar; place 1 1/2 inches apart on well-greased baking sheet. Bake until almost no indentation remains when touched; about 10 to 12 minutes. Cool 2 minutes on wire rack before removing from sheet. Makes about 3 dozen cookies.
Kay's Lazy Way: Mix sugar and shortening. Mix in remaining ingredients. Chill for a little while. Heat oven to 375 degrees. Break off chunks of dough the size of a golf ball, roll them between the hands to make them kinda round, and put about 12 of these on a nonstick baking sheet. Take a glass with a flat bottom, wet it with some water, and dip it in a bowl of sugar so that the bottom of the glass is covered in a sugar layer. Use the glass to squish a ball down slightly. Dip the glass back into the sugar bowl, and then squish down the next ball. Squish down all the cookies, then bake for ten to twelve minutes. Ta-da!
These cookies are freaking huge. I managed to get 12 on my baking sheet, but my baking sheet is also freaking huge. If your sheet is smaller, you may want to bake less cookies on it. Or they might all spread out and become one giant cookie. Just sayin'.